Suggestions Regarding the Cooking of Food... With Introductory Statement Regarding the Nutritive Value of Comon Food Materials, by Mrs. Ellen Richards.
Washington, DC: Government Printing Office, 1894.
Octavo, 31 pages. First edition. The author lays out his theory of cooking, loosely based on the Norwegian Cooking Box, and that applies mostly low heat to slowly cook foods with, what the author claims, is minimal waste of food, heat and fuel. Toward the end, the New England clambake is described as an example of the application of low heat. Small chips to head and foot of wrapper's spine, otherwise fine.
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See all items by Edward Atkinson, Mrs. Ellen Richards, U S. Department of Agriculture